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A white round plate with an arugula salad tossed with chamoy vinaigrette.

Pear and Arugula Salad with Candied Walnuts

Tamara Andersen
A gorgeous fall salad of greens with pears, pomegranate arils, feta, and candied walnuts tossed with a chamoy vinaigrette!
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Salads
Cuisine American
Servings 2 servings
Calories 293 kcal

Ingredients
  

  • 3 cups arugula
  • 1 pear diced
  • 2 tablespoons sugar raw or white
  • ¼ cup walnut pieces coarsely chopped
  • 1 ounce feta cheese crumbled
  • chamoy vinaigrette recipe follows
  • cup pomegranate arils

Chamoy Vinaigrette

  • 2 tablespoons chamoy
  • juice of 1 lime
  • 2 tablespoons white wine or champagne vinegar
  • 3 tablespoons olive oil
  • ¼ teaspoon sea salt and fresh ground pepper

Instructions
 

  • Make the chamoy vinaigrette - Add dressing ingredients to a blender or small food processor. Process until smooth. Check for seasoning, and set aside.
  • Candy the walnuts - Heat the sugar over medium-high heat in a small sauté pan. Melt the sugar completely, stirring often. Reduce heat slightly, add walnuts. Stir until completely coated. Scrape onto waxed paper or foil. Season generously with fine sea salt (I like my grinder). Chop if pieces are too big.
  • Prepare the salad - Add the greens, diced pear, crumbled feta, and candied walnuts to an appropriate salad bowl. Toss with the prepared dressing. Garnish with pomegranate arils.

Notes

I used ½ of the vinaigrette in calculating the calories, as we dress salads lightly.
Macronutrients are an approximation only from MyFitnessPal.com, and for reference purposes only!

Nutrition

Calories: 293kcalCarbohydrates: 29gProtein: 6gFat: 18g
Keyword arugula salad recipes, fall salad recipes, pear arugula salad, pomegranate arils, using chamoy vinaigrette
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